EASY GERMAN BIEROCKS (RUNZA)
This is a quick and easy version of German Bierocks; dough filled with cabbage, hamburger, and onions. They can then be baked or fried. If you have your own roll recipe they are even better.
Provided by HEATHER C
Categories Appetizers and Snacks Pastries
Time 1h35m
Yield 36
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon vegetable oil in a large pot over medium-high heat. Stir in ground beef, and cook until crumbly and no longer pink, about 5 minutes. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes more. Add the chopped cabbage; cook and stir until the cabbage has softened, about 10 minutes. Season with salt and pepper, then spread the mixture onto a baking sheet to cool until cool enough to handle.
- Once the mixture has cooled, flatten a dinner roll, and place several tablespoons of the cabbage mixture in the center. Pull the edges of the dough over the filling and pinch to seal. Repeat with remaining dough and filling.
- Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
- Fry bierocks a few at a time in the preheated oil on both sides until golden brown, 5 to 7 minutes; drain on paper towels.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 22.9 g, Cholesterol 16.9 mg, Fat 10.8 g, Fiber 1.7 g, Protein 9 g, SaturatedFat 2.4 g, Sodium 267.2 mg, Sugar 3.4 g
RUNZAS
A white roll stuffed with cabbage, beef and onions.
Provided by klinnea
Categories Appetizers and Snacks Pastries
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
- Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
- Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 31.3 g, Cholesterol 41 mg, Fat 8 g, Fiber 1.5 g, Protein 10.9 g, SaturatedFat 4 g, Sodium 444 mg, Sugar 6.7 g
RUNZAS (BIEROCKS) RECIPE - (4/5)
Provided by á-17891
Number Of Ingredients 11
Steps:
- Saute cabbage and onion in oil. Cover and steam for 30 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 10 minutes. Flatten each Texas™ roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close. Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350°F 30-35 minutes. Servings: 12 Prep Time: 15 min (not including thaw time) Bake Time: 30-35 min
RUNZAS (BIEROCKS)
If you grew up in Nebraska, these were a favorite food !! I found this recipe on Sweet & Saucy. The picture is from allrecipes.com
Provided by Becky Graves
Categories Other Breads
Time 2h10m
Number Of Ingredients 15
Steps:
- 1. Method: In a large mixing bowl, place 1 3/4 cups of flour, sugar, yeast, and salt. Heat milk, water, and shortening to 120F - 130F. (I heated the mixture in a saucepan on the stove and used a candy thermometer to check the temperature.) Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat an additional 3 minutes on high. Stir in the remaining flour (2 3/4 cups); knead dough on a lightly floured surface until smooth and elastic (about 6 - 8 minutes). Place dough in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour.)
- 2. Meanwhile, brown beef and onions in skillet. Add cabbage, salt, and pepper; cook until cabbage is wilted and starting to become translucent. Continue seasoning filling with additional salt and pepper to taste.
- 3. Punch dough down. Divide into 10 equal pieces and roll each piece into a square on a lightly floured surface. Top each square with 1/3 cup meat mixture and 2 tablespoons of shredded cheese. Fold dough over the filling, crimp edges tightly to seal, and place on greased baking sheets. (I used a pizza stone; you could also line your baking sheets with parchment [but NOT wax paper].) Bake at 350F for 20 minutes or until golden brown. Serve hot
More about "runzas ii bierocks recipes"
SIMPLIFIED RUNZAS OR BIEROCKS - COOKING WITH CARLEE
From cookingwithcarlee.com
4.8/5 (15)Total Time 1 hrCategory DinnersCalories 337 per serving
- Preheat oven to 350° F and spray a baking sheet with cooking spray or line it with parchment paper.
- In a large skillet, brown ground beef in vegetable oil over medium heat. Drain any excess grease, reserving about 1 Tablespoon.
- Add shredded cabbage mix to beef and remaining grease in skillet. Sprinkle in the sugar, soy sauce, apple cider vinegar, salt, pepper and garlic powder. Sauté for about 10 minutes or until cabbage is mostly softened. Taste the filling and adjust seasoning to your taste. Remove from heat and let cool slightly.
- Meanwhile, take 2 balls of cold bread dough and push them together. Roll or flatten them into a large circle. Scoop about 1/3 of a cup of filling into the center of the dough. Top with about 1 Tablespoon of cheese.
CHEESY BIEROCKS RECIPE (RUNZA-STYLE) – STATE OF DINNER
From stateofdinner.com
5/5 (3)Total Time 1 hr 25 minsCategory Main CourseCalories 797 per serving
- If you have a food processor, shred your cabbage, onion, and cheese. If you prefer, the cabbage and onion can be finely diced.
- Place ground beef, garlic, and onion in a large skillet and cook over medium heat. Stir frequently and break up the beef into crumbles.
- When most of the beef is cooked (a small amount of pink is okay), drain excess beef grease if needed. A teaspoon or two of oil in the pan is okay. Add cabbage and seasonings to the pan and stir. Cover and reduce to low heat. Simmer for 30 minutes.
- Cool at least 15 minutes. The filling can be made in advance and stored in the refrigerator until ready to assemble.
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4.5/5 (136)Total Time 2 hrs 15 minsCategory All RecipesCalories 300 per serving
- HYDRATE THE YEAST: Warm the milk to about 110-115 F (43-46 C). This can be done on the stove top or in the microwave. It should take about 30-45 seconds in the microwave. Make sure the milk is not too hot or it will kill the yeast. Sprinkle the yeast over the milk and stir it together.
- COMBINE THE FAT & SUGAR: In a large mixing bowl or the bowl of a stand mixer, stir together the cooled butter, sugar, and salt with a spoon or a rubber spatula.
- ADD THE EGGS: Stir in the eggs, one at a time, mixing until incorporated before adding the next.
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